The Art of the Cocktail

1 oz Brandy
0.5 Elderflower Liqueur
0.75 grapefruit juice
0.5 oz YCC Hot Toddy Syrup
3 oz Cava

Combine brandy, liqueur, grapefruit juice, and hot toddy syrup in a shaker with ice.
Shake until chilled and strain into a flute
Top with Cava
Garnish with a grapefruit peel

3 cups Bourbon
2 cups Dark Rum
1.5 cups fresh orange juice
0.5 cup fresh lemon juice
16 oz YCC Hot Toddy Syrup (2 bottles)
3 cups soda water

Combine all ingredients, except the soda water, in a pitcher.
Chill and add to a punch bowl over a large block of ice
Add soda water just before serving
Garnish with fresh sliced oranges

2 oz Earl Grey Infused Bourbon
.5 oz YCC Hot Toddy Syrup
2 Dashes Bangin’ Bitters: Black Walnut Bitters

Combine all ingredients in a mixing glass on ice. Pour into an old fashioned glass (rimmed with the with a cinnamon sugar) over a single ice cube.

To infuse the bourbon, fill up a mason jar with 8oz of bourbon. Put one tea bag in and let sit for 24 hours.

2 oz Gin
0.5 oz YCC Coffee Syrup
0.5 oz YCC Hot toddy syrup
Tonic water or club soda

Combine coffee syrup, hot toddy syrup, and gin in a Collins glass over ice.
Stir to combine.
Top with tonic or club soda
Garnish with a twist of lemon peel

2 oz Bourbon
0.5 oz YCC Hot Toddy syrup
0.75 oz lemon juice

Combine all the ingredients in a shaker filled with ice and shake until chilled. Strain into a rocks glass over one large cube of ice.
Garnish with a lemon wheel

2 oz Bourbon Whiskey
1 oz YCC Key Lime Sour Mixer
0.5 oz lime juice
1 Egg white (or aquafaba)
Bangin’ Bitters: Aromatic Bitters

Combine all the ingredients in a shaker filled with ice and shake until chilled. Strain into a chilled rocks glass over one large cube of ice.
Top with 3 dashes Aromatic Bitters

3/4 oz Aperol
3/4 oz Elderflower Liqueur
3/4 oz Fresh Lime Juice
1 oz YCC Key Lime Sour Mixer
3/4 oz Sugarcane Rum (Rhum Agricole)
9 drops Bangin’ Bitters: Elderberry Bitters

Combine all ingredients in a shaker over ice
Shake Vigorously until well chilled, about 10-15 seconds
Strain into a chilled cocktail glass.

2 oz Blanco Tequila
3/4 oz fresh lime juice
1 oz YCC Key Lime Sour Mixer
1/2 oz Campari
1/2 oz grapefruit juice
Lime wheel for garnish

Combine tequila, lime juice, mixer, Campari and grapefruit juice in a cocktail shaker with ice.
Shake vigorously until the outside of the shaker is frosted, about 20 seconds.
Strain cocktail into a chilled coupe.
Garnish with a Lime wheel.

*For a refreshing mocktail, omit the tequila and replace the Campari with YCC Cocktail Zero Proof Amarø

1.25 oz Orange wine
1.5 oz Manzanilla Sherry
1 oz pineapple juice
1 oz YCC Key Lime Sour Mixer
.5 oz fresh lime juice
2 dashes Bangin’ Bitters: Burnt Orange Bitters
Club soda
Boozy Cherry for garnish

Combine all ingredients except for club soda in a shaker with ice
Shake and strain into a Collins glass filled with ice
Top up with club soda
Garnish with a boozy cherry (or two)

2 oz Bourbon
1 oz YCC Key Lime Sour Mixer
0.5 oz Grenadine
Mint for Muddling
Boozy Cherry for Garnish

Muddle mint at the bottom of shaker with Key Lime Sour Mixer.
Add ice, bourbon and grenadine and shake vigorously for 15-20 seconds.
Strain into a chilled coupe and garnish with a boozy cherry.

.5 oz YCC Pineapple Mojito Mixer
.5 oz YCC Key Lime Sour Mixer
2 oz coconut water
Pinch of salt
Club Soda or Tonic water

Add both mixers, coconut water and the pinch of salt to a shaker with ice.
Shake until chilled
Open pour into a chilled rocks glass
Top up with club soda or Tonic Water
Garnish with a sprig of mint

1 oz Blanca Tequila
1 oz Mezcal
1/2 oz YCC Key Lime Sour Mixer
1/2 oz Lime Juice
4 oz Sparkling Mineral Water
*Salt for Rim
*Orange wheels for Salt Rim

Rub the orange wheel on the rim of a Collins glass and salt rim
Add 1-2 orange wheels to bottom of glass and muddle
Add Tequila, Mezcal, Mixer, and Lime Juice.
Fill glass with ice and top up with Sparkling Mineral Water
Stir Gently and serve